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Bentwater Sales Corporation News

Chef David Dearstyne Joins Bentwater

HOUSTON, May 20 PRNewswire — Chef David Dearstyne has assumed the duties of Executive Chef at Bentwater; a gated, golf course community just north of Houston. Following his graduation from the Culinary Institute of America, David began his career at The Breakers in Palm Beach, Florida. He then worked in New York City for the Grand Hyatt of New York and then the Atrium Club, followed by the Providence Country Club in Charlotte, North Carolina. While in Charlotte, David opened Dearstyne's Bistro, winning rave reviews and having his recipes published in Bon Appetit. When the Head Chef for Reynolds Plantation in Greensboro, Georgia needed help, he called on David's expertise for their quickly expanding facility.

David says he accepted the invitation to become Executive Chef at Bentwater because of the diversity and challenge of running three different clubhouse restaurants. He also shares the community's passion and enthusiasm for the game of golf!

When asked what dish he best liked to cook, David said he enjoys cooking "anything with fresh, local ingredients that are readily available." His plans for Bentwater include developing relationships with local organic farmers to provide the fresh fruit and vegetables in his dishes. He will also take advantage of the varied and abundant seafood pulled fresh from the Gulf. His passion and excitement is clear when he speaks of creating new dishes and menus for Bentwater, making Chef Dearstyne a truly great addition to the staff at Bentwater. For more information about golf and dining at Bentwater, contact Steve Seay at 1-866-866-8613 or visit Bentwater.com.

SOURCE Bentwater Sales Corporation

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